Just everyday stuff in the kitchen and garden.

Kale Crepes With Chestnut Brie Filling

Turn me loose in the kitchen, especially on an icy Saturday morning, and I am bound to come up with a harebrained idea. I stumbled across some chopped and crumbled chestnuts in the freezer and was determined to use them somehow for breakfast. We had roasted and frozen them way back in 2010! I decided to make kale crepes with a chestnut Brie filling.

I had never attempted crepes before so I compared several recipes to get an idea of how they are made. This is what I ended up doing:

I whisked 2 eggs with 1/4 teaspoon salt, whisked in 1 cup of flour and a heaping Tablespoon of powdered kale, adding splashes of beer as needed to keep it from becoming doughy. I then added half and half, milk and more beer to make a thin batter. Finally I whisked in 2 Tablespoons of melted butter.

I let the batter rest on the counter while I thawed the chestnuts and melted the chopped Brie in the microwave on defrost mode.

I used a tiny bit of butter to fry the crepes. The first few were less than perfect but the more I made the better they looked.

I spread the warm brie and chestnuts on the crepes, rolled them up, sprinkled them with stevia and poured wild violet blossom syrup on top. The kale crepes were also good with Crazy Richard’s 100% Natural Creamy Peanut Butter for the filling.

This is not the most healthful meal I ever made, but perhaps there is some redemption in that the crepes did contain the equivalent of probably three large kale leaves.